Wednesday, September 16, 2009

Croquer: Egg (again.. oh yes, again)

It's hard to ignore sunrise in a warehouse loft with a wall of uncovered glass, but the harsh morning light is softened by a sweet view of the Williamsburg Bridge, waterfront and Chrysler Building in the distance.Party day. 9:00am. Much to do. First, get day-of errands out of the way. Scratch that, relaxed brunch first - We'll need our strength.Mikey and I met our resident baker for the day, former Brooklynite (now relocated back to Portland) and one of my favorite bloggers, Brooke, at the ever-tasty hole-in-the-wall Egg.Egg is a food purist's dream. Farm-to-table in the simplest, most direct way. The menu in turn is tastefully minimal and mouthwatering.It was an easy choice for me, ever since my last visit, I have been craving the Eggs Rothko (easy-cooked egg in a slice of Amy's brioche and topped with Grafton cheddar, served with broiled tomatoes and a side of meat). I couldn't resist the side of candied bacon. The dish was even better than I remembered.. Crispy on the edges, soft and cheesey in the middle. This candied bacon is something I could eat everyday; breakfast, lunch, dinner, and especially dessert.Brooke got the same, but with Egg's delicious homemade pork sausage. I had to nab a bite!Mikey got the Country Ham Biscuit, which I was pleased about because it too sounded amazing. Here country ham from Col. Bill Newsom's Hams in Princeton, Kentucky is served on a biscuit with homemade fig jam (yum), Grafton cheddar, and a side of grits(!). One bite of the salty melt-in-your-mouth ham alongside the fig jam and the crusty-crunchy biscuit... Wow! I think over the course of the meal, the flavor explosion began to wear Mikey out, so I was sure to swap some Rothko for a few more bites of the biscuit. Delicious! (Aside - Get their secret biscuit recipe here!)Completed with a large French press of sustainably grown coffee "for three" and a tart fresh-squeezed grapefruit juice, we were pretty happy campers, and ready to take on the long day ahead.After doodling for a bit, of course.135 North 5th Street, Brooklyn, New York; 718.302.5151pigandegg.com

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De Moi

Raised in the Southwest on Sonoran Mexican food and coming of age working in the dining rooms of some of the Slow Food Movement's finest Northwest institutions, this [now] Angeleno has some sharp opinions about how food is supposed to be done. With a fast-paced lifestyle in the City of Angels and a thirst for finer spirits, this is his LA hedonistic cosmopolitan food culture.
J'adore la bouffe!

What language(s) am I bastardizing??

A mix of French gastronomy slang and Polari, a form of cant slang dating back to the 19th century, revived in the 1950s by British gay subculture, more contemporarily referenced regularly by Morrissey.